Vanilla Caramel Tea Ice Cream

Vanilla Caramel Tea Ice Cream

Checkout the other Gluten Free items.


1 ¾ cups (409mL) whole milk
6 Bigelow® Vanilla Caramel Tea Bags*
2 cups (500mL) heavy cream
2 eggs, beaten
2/3 cup (160mL) sugar

Yield: 1 1/2 quarts

*This recipe is delicious using any of our Bigelow products. Suggested flavors are: Constant Comment®, Vanilla Chai,  French Vanilla, Plantation Mint or Spiced Chai.


Requires Ice Cream Maker

In a small saucepan, combine ½ cup (125mL) milk (reserve remaining milk for later use) and 6 Vanilla Caramel tea bags over medium heat until bubbles are visible. Remove from heat and let steep for 6 minutes. Squeeze tea bags, remove, and discard.

In a small mixing bowl, beat the eggs, add the tea/milk mixture, remaining milk, cream and sugar. Pour back into sauce pan and heat over low heat until the custard thickens but does not boil. Remove from heat and strain; chill.

Pour into ice cream maker and follow manufacturer instructions.

Nutritional Information:

Per serving:

Calories 208
Total Fat 15.9g
Saturated Fat 10g
Unsaturated Fat 4g
Trans Fat .6g
Protein 2.9g
Carbohydrates 14g
Fiber 0g
Cholesterol 59.3mg
Sodium 47.4mg
Potassium 96.2mg

Vanilla Caramel Tea Ice Cream

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